Gluten & Wheat-Free
Wheat allergy refers to adverse reactions to proteins found in wheat, including alibumin, globuin, gliadin and glutenin. Gluten intolerance, also called Celiac Disease, is an extreme sensitivity to the protein gluten, which is found in wheat, barley and rye.
Products
| Item # | Product | Price | Buy Now |
123 Gluten-Free Foods Corn Bread Mix
0
Product Amount: .83 lb pkg
Kosher Certified by: CRC Parve Gluten Free,Wheat Free,Soy Free, Dairy Free,Sugar Free,Rice Free, Peanut Free & Tree nut-free. All natural ingredients, Easy to make, Versatile mixes can be used in different recipes. Made in the USA. Certified Gluten Free symbol on box. Shelf life: approx 12 months - exp date on bottom of box.? Ingredients: Stone-ground Yellow Cornmeal, Cornstarch, Corn Flour,Aluminum-free Baking Powder(Sodium Acid Pyrophosphate, Baking Soda, Corn starch, Monocalcium Phosphate), Salt, Baking Soda, Xanthan Gum.? Manufactured in a dedicated allergen-free facility. (NO Gluten, Wheat, Dairy, Casein, Peanuts, Tree Nuts, Eggs and Soy). NUTRITION FACTS Serving Size 1/15 pkg (23g/0.9oz) Servings per container 15 Calories 80 Calories from fat 0 ---------------------------------- Amount per serving %DV Total Fat 0g 0% Saturated Fat 0g 0% Trans Fat 0g Cholesterol 0mg 0% Sodium 300mg 13% Total Carb 20g 7% Dietary Fiber <1g 2% Sugars 0g Protein less than 1g Vitamin A 0% Vitamin C 0% Calcium 0% Iron 0% To make Corn Bread: 1 package Corn Bread Mix 3 Tbsp sugar (optional) 2 large eggs, room temperature+ 2/3 cup buttermilk++ 2 Tbsp unsalted butter, melted or oil. 1. Preheat oven to 425 deg F. Generously grease 9" square pan with non-stick spray. 2. Place mix in bowl. Add sugar, eggs, buttermilk and milk and stir until combined. Stir in melted butter/oil. 3. Pour batter into pre-greased pan. 4. Bake for approx 20 minutes, until top is golden brown and sides begin to pull away from pan. Baking times may vary. 5. Cut corn bread into squares. Serve warm. Makes 16 squares +For egg free version, replace 2 eggs with 3 tbsp water, 3 tbsp veg oil and 2 tsp baking powder, mixed together. ++To make non-dairy buttermilk, add 2 tsp fresh lemon juice or 2 tsp cider vinegar to 2/3 cups warm milk substitute. Let sit until thickens and cools (about 25 min). Use in place of buttermilk in above recipe. 
|
Comments: